Boil the vinegar untill reduced by half.

Boil a large pan of water, then reduce to a simmer and place a large bowl on top to create a double boiler.

Using a large balloon whisk, beat together the yolks, reduced wine vinegar and water.

Beat vigorously until the mixture forms foam, but make sure that it doesn’t get too hot.

The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.

Slowly add the melted butter while whisking.

Continue whisking over low heat until all the butter is incorporated and you have a texture as thick as mayonnaise.

Finally, whisk in lemon juice, salt and chives to taste.

Bring a deep saucepan of water to a gentle simmer (at least 1 litre) and add the vinegar.

Break the eggs into 4 separate ramekins.

Split the muffins and toast them.

Swirl the water briskly to form a vortex and slide in an egg into the centre of the vortex.

Cook the egg for 2-3 minutes and then remove with a slotted spoon.

Repeat with the other eggs, one at a time, re-swirling the water before you slide in the eggs.

Spread some sauce on each muffin, scrunch a slice of whatever you chose on the muffin and top with an egg.

Spoon over the remaining hollandaise and serve at once.

See instructions above in the blog post